Abstract:
This study aimed to develop Instant powder drink with dry date fruits and to specify its quality
parameter by organoleptic analysis followed by statistical analysis. Products were developed
with variable wt% of dry date powder as 10 wt% (Sample-1), 15 wt% (Sample-2) and 20 wt%
(Sample 3) along with glucose powder, citric acid, salt, and sugar. Sensory evaluation of the
developed products were carried out by 30 panelist on a nine-point hedonic scale for different
sensory parameters such as- appearance, flavor, taste, texture and overall acceptability. Obtained
experimental values from duplicate measurements were subjected to statistical analysis for mean.
Mean value of sensory attributes like overall as consumer preference of three samples showed
that overall acceptance of sample 1 is more than other two samples. Lower mean for overall
acceptance was observed in case of sample 2. In quality parameter test Sample-1 and Sample-3
showed more preferable and approved to be the better in all sensory attributes by the panelists.
The study also revealed that Sample-1 was more acceptable than other samples which contained
less w% of dry fruits.
